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Mini Fruit Tarts - The Baker Chick

This document provides a recipe for mini fruit tarts, yielding 20-24 tarts. It includes detailed ingredients and instructions for both the crust and filling, emphasizing the preparation of a cookie shell and a cream cheese filling topped with fresh fruit. The recipe is adapted from All Recipes and encourages sharing feedback on social media.

Uploaded by

Sara Palomera
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30 views2 pages

Mini Fruit Tarts - The Baker Chick

This document provides a recipe for mini fruit tarts, yielding 20-24 tarts. It includes detailed ingredients and instructions for both the crust and filling, emphasizing the preparation of a cookie shell and a cream cheese filling topped with fresh fruit. The recipe is adapted from All Recipes and encourages sharing feedback on social media.

Uploaded by

Sara Palomera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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YIELD: 20-24 MINI TARTS

Mini Fruit Tarts

Ingredients

For the Crust:

1 1/3 cup plus 1 tablespoon all-purpose flour


1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, softened (4 oz or 1 stick)
3/4 cups white sugar
1 egg yolk
1/2 teaspoon vanilla extract

For the Filling:

1- 8oz block of cream cheese, softened


2 cups powdered sugar
1/2 teaspoon vanilla extract
Fresh fruit for topping

Instructions

For the Crust:

1. Grease a mini-muffin tin, set aside. Preheat oven to 350F.


2. In a large bowl cream together the butter and sugar.
3. Add the egg yolk and vanilla and mix until smooth and fluffy.
4. Add the flour, baking soda & powder to a small bowl, stir together and then add to
the butter mixture.
5. Mix until well combined (dough may seem crumbly.)
6. Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands
to roll them into a smooth ball. (I found the dough seemed dry until I rolled each
scoop by hand.)
7. Portion a dough ball into each of the wells of your pan, and press down slightly.
8. Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing
from the pan.

For the Filling

1. Cream together the cream cheese and powdered sugar until thick and smooth. Add
the vanilla extract.
2. Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
3. Store in the fridge until ready to serve.

Notes

Cookie recipe adapted from All Recipes

Did you make this recipe?


Please leave a comment on the blog or share a photo on Instagram

© Audra
https://www.thebakerchick.com/mini-sugar-cookie-fruit-tarts/

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